White Bean and Chicken Chili
This healthy white bean chicken chili, adapted from a dear friend’s recipe (Thanks Kelly!) is a family favorite at our house. It can be made into a full meal using mostly pantry staples. Take a break from traditional beef and go for this tender chicken and white bean chili. It’s even better the next day as leftovers!
What you’ll love about this recipe:
Ingredients you’ll need for this White Bean Chicken Chili Recipe:
Did you know?
White Chicken Chili is an invention of the American Southwest. It made its first appearances on the national stage in the 1970s.
How to make White Bean and Chicken Chili: Step by Step:
- Prepare dried beans according to package directions
- Sauté onions, garlic and chicken in butter
- Add spices and green chiles
- Mash or puree some of the cooked white beans
- Add chicken stock and all beans to the pot and continue to cook
Find the measurements and full recipe below!
Storage and Reheating
- Place in air tight container and store in the refrigerator.
- This chili can be kept for up to 4 days in the fridge. It is even better the second day!
- Reheat in microwave safe bowl for 1-2 minutes OR reheat over medium heat on the stove.
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White Bean Chicken Chili
Ingredients
- 1/2 Pound Dried Great Northern Bean Prepared per package instructions and cooked until soft. May substitute 2 cans of Great Northern Beans
- 2 Tablespoon Butter
- 1 Yellow Onion
- 1 Pound Boneless Skinless Chicken Breasts or Chicken Thighs
- 3 Cloves Garlic
- 2 Teaspoon Cumin
- 1.5 Teaspoon Oregano
- 1/4 Teaspoon Ground Cayenne Pepper more if you like it spicy!
- 1 Pinch Ground Cloves
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Pepper
- 32 Ounces Chicken Stock
- 8 Ounces Canned Diced Green Chiles
Optional Garnishes
- Sliced or diced fresh jalapeno
- Sour Cream
- Tortilla Chips
- Lime Wedges
- Chopped Fresh Cilantro
- Sliced Green Onion
Instructions
Beans-if using canned beans, skip to step four, puree beans
- Prepare Beans according to package instructions; overnight or quick soak method.
- Simmer beans in a medium pot until soft
- strain beans and reserve 1/2 cup of liquid
- Puree 1/2 cup bean liquid and 3/4 cups of cooked beans
Chili
- In a large pot or Dutch oven, heat butter over medium heat, add onions and sauté until translucent.
- Add diced chicken, garlic, cumin, oregano, cayenne and cloves to the onions and brown.
- Add chicken broth, green chilies, cooked beans and the bean puree to the chicken mixture and simmer for 30 minutes or until chicken is cooked through.
- Serve in bowls and garnish to your liking.
Notes
Nutrition
Did you make this recipe?
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I just made this again for dinner. If you’re in a hurry, you can’t go wrong with canned beans. And be sure to have a variety of garnishes…that’s half the fun! I hope you try it.